Esplette Pepper.RSS


Growing your own Esplette peppers yield a far more nuanced powder after drying and milling than one gets from even the best commercial products. The best food experiences will only be achieved by having full control of all your ingredients no matter how relevant.




Posted in Studiokitchen

Coriander "Hay" Roasted Pork.RSS


Roasting In a dutch oven.




Posted in Studiokitchen

Green Peppercorns Updated: Poivre Vert et Coriandre.RSS


THEORY: Merge the qualities of Black Peppercorns and Green Coriander Seeds in essence to get Green "Peppercorns".

PRACTICE: Ingredients + Tools.

INGREDIENTS: Black "Pondicherry" Peppercorn . Green Coriander Seeds.

TOOLS: Chamber Vacuum Sealer . IKA RV-10 ROTARY EVAPORATOR.

EXECUTION: Make a distillate of black pepper and vacuum seal with green coriander for 24 hrs minimum.

APPLICATION: Use as you would tradition green peppercorns. Takes on particular affinity for peaches.



EDITED TO ADD :

If on the other hand you do not have distilling equipment or a rotary evaporator you can also use the BLACK PEPPER ESSENCE from AFTELIER PERFUME which opens lots of possibilities.



It may be interesting to see if the green pepper essence actually works better but the current results are excellent.
Posted in Studiokitchen

Coriander "Hay" for Slow Roasting.RSS


Freeze Dried Coriander "Hay" keeps it's color and aroma and should be fantastic as a bed for slow roasted meats.
Composed of Roots-Twigs-Stems-Leaves.
The entire plant at maturity.
Posted in Studiokitchen

Char-Chili-China.RSS


Arctic Char . Chili Oil . XO Sauce . Green Coriander Seed . Cilantro Flower . Cox-Pippin Apple . Borage

Posted in Studiokitchen

Dill Pollen 2012. Version 1.RSS

Essentially plant a huge raised bed with a ton of dill and wait till it gets to pollinated stage.
Harvest and dehydrate immediately on the same day.
Freeze drying would obviously be better however technologically inaccessible.
Grind with a coffe grinder reasonably dedicated to anything but coffee.
Store in an airtight container frozen till needed.

It has all the floral flavor augmentation qualities of fennel pollen but obviously with dill perfume.
The taller thicker stems can be saved for "Hay" in the post below this HERE.















Posted in Studiokitchen

Dill "Hay" Roasting.RSS


Roasting in hay has long been considered a great way to add aroma to slow roasted meats and fish. Varietal Herb "Hay" in this case specifically made from dehydrated dill stems are able to impart aroma. Other combinations or varieties of herbs and dried mushrooms can be employed as well opening up a wide range of possibilities.

Dill Hay has the floral and woody arma of dill without the overwhelming smell of dill which so often takes over a dish.
Posted in Studiokitchen

Fresh Dill Seeds 2012.RSS


Allowing Dill plants to go to seed yield these green floral fresh dill seeds which add a new dimension of dill flavor to various preparations. You can Imagine a green dill granola or a sea urchin pasta with green dill and horseradish butter.
Posted in Studiokitchen

Texts From Eli. Vol. 1.RSS

A big part of creativity is sharing ideas. It happens on several mediums the least of which is "in-person" since we are all geographically challenged. The idea for this post came from a good friend Eli Kirshtein. We exchange several text messages bouncing ideas back and forth. Eventually sone of those ideas are revisited or put into practice. It is just a window into the evolution of conversations and compositions with a mix of technique, history and politics. Mild use of vulgarity unfortunately is present.


TEXTS FROM ELI.

Eli-San:   Yorkshire pudding made in clarified foie fat.

Studiokitchen:    Foie fat or Foie filled popovers

Eli-San:    Mangalitsa fat ?

Studiokitchen:     Lardo draped Yorkshire pudding...... Whipped lardo?

Eli-San:    Out of a siphon, straight to the fat, maybe a fryer. Lighter? Crispy?

Studiokitchen:     Ooooh a whipped lardo croquette.

Eli-San:      Elaborate.

Studiokichen:     Dusted with vinegar powder.

Studiokitchen:    Easy...just "pane-anglaise".

Eli-San:     Remember, traditional Argentinian recipe for empanadas calls for 1
part beef 2 parts onions 2 parts beef fat.

Studiokitchen:     True....Lardo Brandade?

Eli-San:     Fried rillette is delicious.

Studiokitchen:      Isn't that called carnitas haha.

Eli-San:      Got to bread it! Fritters!

Studiokitchen:      With a fruit mostarda.

Eli-San:      Maybe beignet like. Tasting like a turnover.

Studiokitchen:     Asian pear mostarda cooked tempura or beer batter.

Eli-San:        White beer sorbet.

Studiokitchen:       Sweet...... Good idea...... Peach mostarda beignet..... with peach
lambic beer batter.

Eli-San:    Exactly.  With the choucroute dinner..

Studiokitchen:       Use lindemans Peche for batter.

Eli-San:      Maybe green peaches for the filling, get crunch and acid.

Studiokitchen:    Yes...obviously apples will work too.

Eli-San:     Sure, but peaches are so amazing. Summer vs fall.

Studiokitchen:       For Sure.

Eli-San:       Apples with sorghum, peaches with honey.

Studiokitchen:        Choucroute Garni is one of my favorite meals but nobody in America.
f**king makes it properly

Eli-San:       Agreed.......and doing it from one hog would rock.

Studiokitchen:   Yup.


Follow on Twitter @EliKirshtein.




Posted in Studiokitchen

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